Honey lemon chicken is one of my favorites. To clarify, it’s a combination of two of my favorite recipes: honey chicken and lemon chicken. As a result, it’s no wonder that it’s a favorite of mine.
Crispy Honey Lemon Chicken
Imagine battered chicken fried to a crispy goodness and doused in a sweet honey and lemony sauce. Certainly, the thought of it is enough to set my mouth watering.
Cook’s Tips
- The easiest way to fry the chicken is to use shallow frying.
- So, you don’t need a lot of oil. Just fry the chicken over medium heat until they become crunchy and crispy. On the other hand, it takes longer, but the result is rewarding.
This recipe is so easy to make, and has such a delicious result.
In conclusion, read on and make this recipe for a wonderful meal tonight!
How Many Calories Per Serving?
This recipe is only 272 calories per serving.
What Dishes To Serve with this Recipe?
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Honey Lemon Chicken
Honey Lemon Chicken – crispy chicken with the most AMAZING honey lemon sauce that is super delicious. Quick and easy recipe that anyone can make at home.
Ingredients
- 12 oz. (350 g) chicken breast, cut into thin strips
- oil for deep-frying
- 1 lettuce leaf
- toasted sesame seeds to garnish
Marinade:
- 1/2 teaspoon salt
- 1/2 teaspoon white pepper
- 1/2 teaspoon sugar
- 1 tablespoon lemon juice
- 1 teaspoon corn starch
Honey Lemon Sauce:
- 3 tablespoons honey
- 1/2 cup water
- 1 tablespoon corn starch
- 1 tablespoon lemon juice
Frying Batter:
- 1 egg
- 1/2 cup all-purpose flour, sifted
- 1/2 teaspoon salt
- 1/2 teaspoon white pepper
Instructions
- Marinate the chicken strips with all the ingredients of Marinade for 10 minutes. Make the Frying Batter in a large bowl, lightly whisk the egg and mix the rest of the Frying Batter with the ingredients. The batter should not be lumpy, nor too runny, but smooth. Drop the chicken strips into the batter, mix well until they are all well coated. Mix all the ingredients in the Honey Lemon Sauce well and set aside.
- Heat up a wok with the oil on medium high heat. Gently drop the battered chicken strips, make sure it is spread out to prevent sticking together while frying. Deep fry the chicken strips to golden brown. Dish out and drain on paper towels.
- In a saucepan, gently pour in the Honey Lemon Sauce and bring to a light simmer. Give it a quick stir until the sauce bubbles. Remove from heat.
- Place the lettuce leaf on a plate, put the chicken strips on top and pour the Honey Lemon Sauce, and topped with sesame seeds. Serve immediately with steamed rice.
Nutrition Information
Serving Size
2 peopleAmount Per Serving Calories 272Total Fat 2gSaturated Fat 1gCholesterol 82mgSodium 1203mgCarbohydrates 58gFiber 1gSugar 28gProtein 6g
Fred
I made this recipe this week. It is super delicious. I double-fried the chicken pieces. As frying batter I used the superior frying batter from your honey sesame chicken and subbed 2 Tbsp rice flour for 1 Tbsp AP flour and 1 Tbsp cornstarch as you advised me in the past. To keep the fried chicken pieces as crispy as can be I served the delectable sauce separate in a bowl and let everyone spoon some sauce over the chicken themselves. Thanks, Bee!
Admin
Thanks.
Joy Lam
I used the recipe minus the pepper today and added slightly more of everything for a bigger serving of chicken. The taste turned out just right!
Admin
Thanks!
Reisa
There is something missing from the batter ingredients in order to make it smooth. What?
Rasa Malaysia
There is nothing missing. Just follow the recipe.
Harvey
Rubbish, since when is batter made from egg, flour, and NO liquid.??
😏
Rasa Malaysia
Harvey, you DO NOT need water in this frying batter recipe because you use 1 whole egg and 1 egg is 75% water (liquid content). Plus, you have 12 oz of chicken so when you add the chicken to the frying batter, it will be diluted. You DO NOT want a runny batter, but a thick enough batter that coats the chicken well. If you haven’t actually tried my recipe, please DO NOT add a rude comment because it only reflects poorly on you, not me!
Louise Simmons
Yes it’s just a big lump l I’m going to add some milk. She must of used a huge egg because there is no way I could call it a batter more like pastry !
Candace
Fantastic! I’m new to Asian cooking and loved this recipe. I did it gluten free and increase the volumes 3x to get 6 serves. I tried to not add water with the GF flour, but in the end I had to use the marinade to wet the batter enough to make it smooth. The only thing I did wrong was marinate the meat over an hour instead of the recommended 10 mins and maybe it was a tad too peppery for the kids-but the adults loved it! Goes well with garlic ? and rice.
Thanks so much! Love all your recipes!
Rasa Malaysia
Hi Candace, awesome, please try more recipes on my site: https://rasamalaysia.com/recipe-index-gallery/